Thinking Out Loud.....

raincitygirl

Sheila - there are restrictions on how much bluefish one should eat.  I have posted a link below but essentially the larger ones are worse than smaller ones for your health.  I don't like any mackeral, so don't ask me about it

You went to S&M today?

http://www.capemaycountyherald.com/article/50645-dep+announces+recommendations+eating+bluefish

Makratz

hahahahaaaaaaa!!!!!!!!!!!!!!!!

chrisct

LOL

sheila888

The link is not working...

What was so funny?

You are all LOL...........

Makratz

You went to S& M today....lol.  google it!  lol!

sheila888

 

Meece

I am guessing you are right, Diane.  I think they cut more than just the tips.  I usually get 6 or more ounces of tips from a tenderloin.  Found this when I Googled it:

1. Steak tips are usually from the Tri-Tip steak, the Round Tip steak, or the Tenderloin.
2. 7 Bone Steak is from the chuck section and rather tough.
3. Boneless Chuck Shoulder Steak is from the short loin and has little fat.
4. Boneless Top Loin Steak is cut from the short loin and is tender and flavorful.
5. Chateaubriand is part of the short loin and is usually prepared for two.
6. Chuck Eye Steak comes from the chuck, and is not as flavorful as a rib eye.
7. Club Steak is cut from the short loin, is called Delmonico, and has delicate marbling.
8. Filet Strip is part of the short loin and is very tender.
9. Filet Mignon is the tenderest cut of all, from the short loin, also known as tournedos.
10. Inside Skirt Steak is from the sirloin or flank.
11. London Broil is a thick cut from the round.
12. Porterhouse Steak is a thick steak from the loin area with mostly tenderloin.
13. Ranch Steak is a center cut from the chuck.
14. Rib-Eye Steak is a boneless cut from the rib. A Rib Steak has the bone still on.
15. Round Steak comes from the round and needs tenderizing.
16. Round Tip Steak is tender because it is close to the tenderloin area.
17. Sirloin Steak is usually thick, but you can pan broil a thinner cut.
18. Skirt Steak is from the flank area and is flavorful but tough.
19. Strip Steak comes from the short loin and is also known as the Kansas City Strip or New York Strip.
20. T-Bone Steak is from the tenderloin area and is a thick steak.
21. Tenderloin Steak is cut from the short loin and is very tender.
22. Top Blade Steak, or Flat Iron Steak, is tender and flavorful.
23. Top Sirloin Steak has little fat and is full of flavor.
24. Tri-Tip Steak is from the sirloin part of a steer and is good for grilling.
25. Under Blade Steak is cut from under the shoulder blade and is not very tender

Meece

I went to all te effort to bullet the list above, but when I submitted it, it took the bullets out!

Makratz

Grrrr!!  But we appreciate the info!

Meece

Wow, was going to S & M good for you, Sheila?

I think mackerel is an oily fish and in my opinion is best as kitty food.

Makratz

Os Sheila into S & M with fish???

sheila888

OMG....what a dirty minded thread...

I'm still pure in every way........

Makratz

hahahahahahaaaaa!!!!!!!!!!!

So, did you google it??

sheila888

YES......  I learned something tonight.....

No S & M and no mackarel

I think I need a glass of water to get pure again........

Makratz

Good night and good luck with your purity!

sheila888

Good Night

Makratz

sheila888

I agree with

sheila888

Meece...You went to all that trouble to list the meat cuts.....

Now we need a cow to see the actual area.....lol

Makratz

Good night, really this time, I think....

duckyb1

Larger the fish, the more mercury............that is the bottom line..............small fish have mercury........so do medium fish.............so.......the big fish eat the small and medium fish as a daily diet, so they ingest the most mercury....................does that make sense.............

deborye

Shower invites will go out tomorrow. For the favors I'm thinking ordering purse size hand lotion and put them in pretty colorful nylon drawstring sachets, now to find those. Maybe looking for a place that would engrave Rebekan & Nick, August 25, 2012 on small tags to put on the drawstrings of the bag.

We have hospice/pailitive care for my Dad now, they will increase the hours as needed. I left there crying, just to see him decline in just one week. He kept looking at me like he didn't know me. (

Mixed emotions, oh well, it is what it is, I've got to accept it.

chrisct

((((((((Deb))))))))

Meece

((((Deb))))

raincitygirl

Meece - thank you for that list and sorry you lost your bullets.  Maybe I just need to fly home and satisfy my craving

Sheila - the link that didn't work (did you try copy and paste?) said essentially what ducky is suggesting, but with specific guidelines such as no more than 6 servings of bluefish per year.  Glad you learned something new tonight - S & M!

Deb - depending on what you want to spend, here are some samples from the company I used.  It may be more than you want to spend, but they do a very nice job.

 http://www.myweddingfavors.com/Bridal-Bags-Personalized-Drawstring-Favor-Bags-with-Classic-Monogram.html

http://www.myweddingfavors.com/Personalized-Hand-Lotion-Favors.html

http://www.myweddingfavors.com/lovekisses-personalized-lip-balm-stick.html

(((Deb)))

Meece

Linda, thanks for the diagram, it helps with my list.

sheila888

Thanks for the cow Linda.......

Diane...Yes I did...i never had problem opening links before......

((Deb))......It's nice that you will meet the In-laws before the wedding

Ducky...Thanks for the fish lesson....

Meece....I love seeing you here every morning.......

Chris....Thank You for not having a DM............

Good Morning my friends.....beautiful day here in NY again

sheila888

Mr. C is calling me...it's ready....

My Mr. C  comes all the way from Dominican R.

Did you figure it out yet?

See you later.

♥ 

raincitygirl

You have me stumped Sheila!  Wait, are you listening to country music again?

sheila888

No Diane.....I'm having my C (coffee)